Purity and clarity of flavour characterise Paul Foster's cooking. This elegant fig recipe, served with a yoghurt mousse, offers another delicious example of his culinary style. Paul Foster suggests using ground ivy to garnish this dish - if available.

For the fig ice cream, gently poach the dried figs in the water, lemon rind and 100g of sugar until soft. Leave to cool in the liquor

200g of dried figs

500ml of water

2 lemons

100g of sugar

2

In a bowl, whisk the egg yolks with the sugar. Pour the milk into a pan and bring to the boil. Remove and slowly whisk into the egg mixture then pour it all back into a clean pan. Heat to 80°C, stirring constantly

50g of sugar

200g of egg yolk

1000ml of milk

3

Once 80°C has been reached, pass through a chinois straight into a bowl set over ice. Leave to chill

4

Once chilled, pour into a blender and add the drained figs, blitz until smooth and then pour into a paco jet container and freeze until hard

5

For the granola, preheat the oven to 160°C. Mix all of the granola ingredients together and bake for 20-25 minutes, turning regularly until golden brown all over. Leave to cool and then store in an airtight container

50g of flaked almonds

150g of oats

35g of desiccated coconut

30g of maple syrup

20g of honey

80g of butter

6

Whisk the sugar and scraped vanilla seeds into the yoghurt. Spoon into a isi gun, add the gas and shake well

1 vanilla pod

500ml of yoghurt

50g of caster sugar

7

Before serving, churn the ice cream in the paco jet

8

To plate, squirt the mousse into each bowl and spoon over some granola. Add a quenelle of the fig ice cream on top of the granola. Cut the reserved figs in half and place one half on top of each bowl. Garnish with your chosen herbs and serve

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Your information will only be used in accordance with our privacy policy.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.